Another quick dinner recipe: One-pot Vegetarian “Chicken Pot Pie”

Okay, it’s not exactly like Chicken Pot Pie. But it’s proving to be quite tasty, nonetheless. I’ve been experimenting with a number of soups for this, and am finding that the Creamy Chicken flavor from, of all soups, the “Soup at Hand” cans from Campbell’s, to be the perfect size. It’s just enough to add some flavor, moisture, and a “sauce” feel to the dish. The one and only issue is, admittedly, the sodium both the vegetarian “chicken” and the soup bring. Luckily, the steam-in-bag vegetables are salt-free, but it’s still a good idea to keep in mind the sodium, and adjust the rest of your day’s intake accordingly.

1 can Campbell’s Soup-at-Hand “Creamy Chicken” soup, though you can also use any “healthy/lighter/lower sodium” cream-type soup

Pam cooking spray

Spray down a large saucepan with cooking spray, and begin lightly sauteeing the frozen vegetarian chicken strips. While this is cooking, microwave the vegetables until hot and ready to eat. Add the vegetables (and whatever water has steamed in the bag as well) to the saucepan, and pour in the soup. Stir on medium heat until the soup is bubbling. Sprinkle with fresh-ground pepper upon serving.